Spicy Sweet & Sour Thai Sauce

Category: Sauces
Kitchen: thai
Spicy Sweet & Sour Thai Sauce

Ingredients

Sugar 400 g
Salt 2 tbsp. l.
Water 600 ml
Large garlic 12 slices
Hot red halopenny pepper *) 6-8 pcs.
Vinegar 120 ml
Potato starch 4 tbsp. l.

Cooking method

  • Cut hot pepper.
  • Remove baffles and grains. If you want to make the sauce more spicy, you can leave a certain amount of seeds.
  • Spicy Sweet & Sour Thai Sauce
  • Peel the garlic
  • Using a blender, grind all the ingredients for the sauce until smooth.
  • Place mixture in a small container and bring to a boil, then reduce heat.
  • Simmer the mixture over low heat for minutes 5-7 to clear signs of thickening.
  • In a separate bowl, mix 4 tablespoons of potato starch with 8 tablespoons of water and add in small portions to a barely boiling sauce, stirring the entire mixture vigorously while mixing, avoiding the formation of lumps.
  • Pour the prepared sauce into a suitable storage container.
  • Cool down.
  • You will be able to achieve long-term storage in your refrigerator.
  • Such a sauce
  • Spicy Sweet & Sour Thai Sauce
  • best with shrimp, grilled chicken, fish.
  • Bon Appetit!

Note

This recipe is for the thrill-seekers!

*) Replacement with habanero or chili is possible.

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Spicy Sweet & Sour Thai Sauce

Ru
I don't know about shrimp and fish, but here this sauce went with a bang with any meat from steamed chicken to sausages and fried cutlets
I made half the norm about a month ago and the jars in the refrigerator were patiently waiting in the wings. But after opening, they were not stored for long
The sauce is very aromatic. The dominant note in the aroma is garlic. The taste is dominated by a sour-sweet component, and garlic and hot peppers unobtrusively accompany (I took the minimum dose indicated in the recipe for both)
There are a couple more peppers in the fridge, so I'm thinking of repeating for an encore
Shahin
I would like to try to cook, I also think to add sweet pepper and remove the peel.
Does anyone know the recipe for the sauce, dark brown in color, sour taste, thick in consistency. With them, restaurant chefs draw all sorts of zigzags on their plates.
Shahin
Is there a lot of sugar in the recipe?
Njashka
Quote: Shahin
Does anyone know the recipe for the sauce, dark brown in color, sour taste, thick in consistency. With them, restaurant chefs draw all sorts of zigzags on their plates.
Unagi sauce is the fastest.
Dgek
what vinegar is needed?

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